Coconut Cheesecake with Mango and Caramelized Pistachios

Melt the butter and let it cool slightly. Meanwhile, finely crumble the butter biscuits (either in a blender or in a freezer bag with a rolling pin). Mix the biscuit crumbs with the melted butter. Spread the mixture evenly in a cake tin (Ø 23 cm, preferably with a removable base) and press it up the sides. Press down firmly with the bottom of a glass. Bake in a preheated oven at 165 °C (top/bottom heat) for approx. 10 minutes. Then let it cool completely.

Whip the ricotta with the desiccated coconut and sieved icing sugar for about 2 minutes. Add the whipped cream while stirring and continue to whip until the cream is thick and firm. Fill the cream into a piping bag with a star nozzle and pipe evenly onto the pre-baked base.

Roughly chop the pistachios. Place the granulated sugar with 5 ml of water in a heavy-bottomed saucepan and heat without stirring until a light caramel forms (approx. 118 °C). Add the pistachios and continue to cook over low heat, stirring constantly, until the caramel darkens slightly. Pour the mixture onto baking paper, let it cool, and then chop into small pieces with a knife.